Tag Archives: cucumber

Chickpea, Cucumber & Red Chilli Salad with a Yogurt Dressing

18 Jan

It’s snowing in London and in Paris but here in Miami it’s also rather cold….. we are back to wearing jeans and sweatshirts! Let’s hope it won’t last too long otherwise I’ll have to dedicate my next post to a thoroughly good soup…

In the meantime, here is a new salad recipe: nutritious, fresh and original.

The chickpeas will bring you all the proteins you need to go through the day and the yogurt dressing will balance the whole salad and make it taste fresh, light and HOT at the same time.

This salad is perfect for lunch as well as on a buffet with lots of Lebanese mezze, BBQ grilled fish and meat or Marinated octopus.



  • 2 tins of Chickpeas (400g each)
  • 1 Cucumber
  • 1 Lemon zest & juice
  • 1/2 red chilli
  • 1/2 bunch of Spring Onion
  • 1/2 bunch of Dill
  • 1/2 bunches of Mint
  • 3/4 cup of Greek Yoghurt
  • 1-2 Splashes of Tabasco
  • Olive Oil
  • Salt & Pepper
  • Mixed leaves for presentation


  • Drain the chickpeas and reserve.
  • Wash the cucumber as you will keep the skin on to bring more crunch to the salad.
  • Cut the cucumber lengthways and remove the seeds using a spoon to make it easier.
  • Either cut the halves into 2 lengthways and slice them on the diagonal or cut the cucumber into small cubes.
  • Finely dice the red chilli and depending on how hot you want your salad, keep the seeds or get rid of them.
  • Wash the spring onions and thinly cut them on the diagonal.
  • Rinse, dry and finely chop the dill and mint and reserve.
  • Prepare the yogurt dressing: mix together the Greek yogurt, lemon zest and juice, diced red chilli and herbs. Season with salt and pepper and add the Tabasco if you wish to.
  • In a large bowl coat the chickpeas and cucumbers with the yogurt dressing.
  • In a large bowl or a long tray, spread baby spinach or mixed leaves then heap high into the bowl or on the tray.


Version Française :

Salade de Pois Chiches, Concombre, Piment Rouge et sa Sauce Yaourt


  • 2 boites de pois chiche en conserve (400g chacune)
  • 1 concombre
  • 1 citron, zest et jus
  • 1/2 long piment rouge
  • 1/2 botte d’oignons nouveau
  • 1/2 botte d’aneth
  • 1/2 botte de menthe
  • 180ml de yaourt grec
  • 1-2 gouttes de Tabasco
  • Huile d’olive
  • Sel et Poivre
  • Une poignée de mesclun ou de pousses d’épinards pour la présentation


Egouttez et rincez les pois chiches dans un grand égouttoir. Réservez.

Lavez bien le concombre car vous allez gardez la peau pour donner plus de croquant à votre salade.

Coupez le concombre dans le sens de la longueur et débarrassez vous du centre à l’aide d’une cuillère.

Dans la diagonale du légume, coupez le concombre en tranches d’environ 2 mm ou taillez-le en petits cubes selon votre envie.

Taillez le piment en petits des très fins et réservez. Gardez les graines si vous aimez que votre salade soit relevée sinon jetez-les.

Lavez les oignons nouveau et émincez les finement dans la diagonale.

Lavez, séchez et émincez finement la menthe et l’aneth.

Préparez la sauce au yaourt: mixez ensemble le yaourt, le zest et le jus du citron, les herbes et le piment. Salez et poivrez, ajoutez un peu de Tabasco si vous le souhaitez.

Dans un large bol, incorporez le concombre et les pois-chiche à la sauce yaourt jusqu’a ce qu’ils soient bien enrobes. Ajustez l’assaisonnement.

Pour la présentation, déposez une poignée de mesclun au fond d’un joli saladier ou sur un plateau légèrement creux. Versez en un monticule la salade de pois chiche, décorez avec quelques brins d’aneth et de menthe émincée et servez.

Cette salade est parfaite pour un déjeuner consistant ou sur une table de buffet pour accompagner des grillades, un assortiment de mezzés libanais et des calamars marinés.




Fresh ideas for New Year’s Eve: Salmon Tartare and Cucumber Salsa Verrines

25 Dec

First of all, I just wanted to wish you a Merry Christmas. Hope you all have a great time with friends, family, maybe both…

I won’t spend a lot of time to introduce you the recipe of the day, I just want to give you some fresh ideas for the next event to come… New Year’s Eve almost there…. and it’s always good to have a back-up plan in case the first one went wrong!

Ingredients for the Salmon Tartare:

  • 400g of fresh salmon
  • 200g of smoked salmon
  • pink peppercorns
  • 2 lemons – juice & zest
  • dill (& coriander) freshly chopped

Ingredients for the Cucumber Salsa:

  • 1 cucumber roughly peeled and diced
  • dill freshly chopped
  • 1 lemon juice
  • salt & pepper
  • 400g of greek yogurt


Dice the salmon in small cubes and put it in a bowl.

1-Decoupe Saumon

Roughly chop the herbs, and add them to the salmon.

Add 10-12 pink peppercorns slightly crushed, a little bit of crushed black pepper.

Cover with the lemon juice and zest (you can also use lime if you have some).

Taste and adjust the seasoning. Keep on the side.

2-Mix Tartare

For the cucumber salsa, remove the center of the cucumber and thinly dice it. Put them in a colander to get rid of the excess of water.

Mix the cucumber with the greek yogurt, lemon, salt and pepper. Taste and adjust the seasoning.


For the presentation, use little “verrines” such as vodka shots or tapas glasses if you want to use the recipe as a starter.

Start with the cucumber salsa then cover with the salmon tartare. Serve it straight away or keep it in the fridge for a few hours.